Method

Place all of the filling ingredients in a large bowl and stir until combined.

Brush the edges of the gyoza wrappers with the cornflour slurry. Place a teaspoon of the filling in the centre of each wrapper, then fold it in half and press the edges together to seal into a half moon shape.

Heat the vegetable oil in a frypan over medium heat, and fry the gyoza in batches for about 3 minutes on one side or until lightly golden and crispy. Pour in a few tablespoons of water and cover with a lid to steam. Once the water has evaporated, remove the lid and take off the heat.

Whisk together all of the dipping sauce ingredients in a small bowl. Serve with the hot gyoza.